🇨🇳 Chengdu

For Tony and Eric Ripert's first place, they had dan dan tian shui mian.(spicy noodles) from this place.

Tony and Eric ate at this sichuan restaurant, and Eric said the spice was "challenging" They had pickled chicken feet, la zi ji (spicy chicken), mapo tofu (Tony's favorite), tong jiao yu (Sichuan green-peppercorn fish)

Not sure if this restaurant is still here. Tony and Eric met with Fuchsia Dunlop, a James Beard award-winning writer and cook who specializes in Chinese cuisine. They had "lily buds scented with rosebuds, thinly sliced beef shank with chili oil, tea tree mushrooms blanched and lightly stir-fried, prawns served cold with homemade noodles dressed with natural vegetable extracts, noodles hand-cut with duck-egg yolks, braised sea cucumber."

Expat bar

Outdoor tea house

Spicy Sichuan food